Veggie Beef Soup Instant Pot IP

Name: Veggie Beef Soup Instant Pot IP
Cuisine: American
Ingredients: 2 TBSP olive oil; 1 1/2 pounds stew meat; 1 medium yellow onion diced; 4 TBSP minced garlic; 2 carrots diced; 2 celery stalks with leaves diced; 4 cups beef broth; 1/2 cup white wine; 8.5 oz can cut green beens with juice; 8.5 oz can corn with juice; 10 oz can Rotel with juice; 1/4 cup fresh basil chopped; 1 TSP thyme; 1 TSP kosher salt; 1/2 TSP black pepper; Croutons; Parmesan cheese

Aaron Anderson @aanderson

Sioux Falls

Veggie Beef Soup Instant Pot IP

Aaron Anderson @aanderson

Saved

Ingredients

2 TBSPolive oil
1 1/2 poundsstew meat
1medium yellow onion diced
4 TBSPminced garlic
2carrots diced
2celery stalks with leaves diced
4 cupsbeef broth
1/2 cupwhite wine
8.5 ozcan cut green beens with juice
8.5 ozcan corn with juice
10 ozcan Rotel with juice
1/4 cupfresh basil chopped
1 TSPthyme
1 TSPkosher salt
1/2 TSPblack pepper
Garnishes
Croutons
Parmesan cheese

Saved

Steps

1

Turn instant pot to saute high setting.
2

When pot reads hot add in olive oil, onion, and meat. Cook for 3-4 minutes stirring occasionally.
3

Add in garlic, carrots, and celery stirring occasionally for another minute.
4

Add in broth, stirring/scrapping the bottom of the pot to remove any bit that may be stuck to the bottom
5

Stir in wine, corn, green beens and Rotel.
6

Stir in basil, thyme, salt and pepper.
7

Seal instant pot and cook at high pressure for 8 minutes. Allow a 10 minute natural release. Release rest of the pressure.
8

Ladle into bowls and top with crotons and Parmesan cheese.
9

Enjoy!